Korean Pork Belly with Ssamjang

Total time1 hr 45 min

Prep time20 min

Cook time55 min

4.7

(6)

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Ingredients

4 servings

For the pork belly

2 lb fresh pork belly, skin-on or skinless, cut into ½-inch-thick slices
1 tbsp avocado oil
1 tsp fine sea salt
½ tsp black pepper
1 tsp ground ginger

For the ssamjang

2 tbsp doenjang (korean fermented soybean paste)
1 tbsp gochujang (korean chili paste)
1 tbsp toasted sesame oil
1 tbsp honey
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 scallions, green parts only, thinly sliced
1 tsp toasted sesame seeds

For serving

1 head butter lettuce, leaves separated
½ english cucumber, thinly sliced
4 radishes, thinly sliced
1 tbsp toasted sesame seeds, for garnish (optional)

Instructions

1
Pat the pork belly slices thoroughly dry with paper towels. In a large bowl, toss the slices with the avocado oil, sea salt, black pepper, and ground ginger until evenly coated. Let the seasoned pork rest at room temperature for 30 minutes.
2
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.

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